I assumed that I could figure these out just by looking at the finished product, but that did not happen. I tried doing them free-form, and they completely unraveled as they cooked. I wish I'd taken some photos, but they basically look like they exploded.
So, I decided to find the source of the photo, and see how these are actually supposed to be done, which let me to the blog, Italian Chips. It’s written by a woman named Ana, who’s a Brazilian living in Italy, so I knew I was in good hands.
Other than a couple ingredients, I pretty much followed her technique exactly, except I didn’t use puff pastry. As I mentioned in the video, I used a new dough I’ve been working on, which is much faster version of puff pastry, that uses biscuit dough. Stay tuned for that, and in the meantime, really hope you give these gorgeous looking, and very delicious apple roses to try soon. Enjoy!
For 2 Apple Roses:
1 large red apple
2 pieces rectangular puff pastry, rolled less than 1/8-inch thick, about 3” wide by 12 to 14” long
melted butter as needed
cinnamon sugar as needed (1/4 cup sugar with 1 tsp cinnamon)
powdered sugar, optional
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